Sous vide snack sticks
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burgetdk If I am smoking the sticks I usually give them about 1/2 hr at 110 with vents wide open to dry, then heavy smoke at 120F for an hour, then SV at 135F for 1/2 hr. increase to 150 - 155F in SV for around 45 min, then Ice bath, then air drying. I should note I use cure #1 in my sticks.
In other words I basically use the same product temp graduation as the smoker schedule just much shorter times are needed and because of the temperature transfer speed I don’t need the higher temps associated with finishing in the smoker.
If I don’t want smoke in my product I use the same schedule starting at 110F totally in SVThis chart when used in the context of the whole article (especially the paragraph below the chart) is a great guide
https://stefangourmet.com/2018/04/01/how-to-choose-time-and-temperature-to-cook-meat-sous-vide/The next article with charts explains the time/temp lethality explaining you don’t necessarily need to go to 160F to be safe
https://www.food-safety.com/articles/4722-the-danger-zone-reevaluatedSome will never fell safe not taking temps to 160 and that is fine, do what you are comfortable with
For instance I do not want to eat pink pork even it is OK now
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